Spicy Corn Fritters with Chipotle Dip
For the Corn Fritters:
2 cups corn (thawed and drained, if frozen)
1 jalapeno pepper, minced
2 scallions, thinly sliced
1 roasted red pepper, finely chopped
1/4 cup cilantro, chopped
1/2 teaspoon chipotle powder
1/4 teaspoon coarse salt, plus more for serving
2 eggs, beaten
1/2 cup flour
2-3 Tablespoons vegetable oil, for frying
lime wedges, for serving
For the Chipotle Dip:
1/2 cup GO VEGGIE! vegan classic plain cream cheese
1 chipotle pepper plus 1 teaspoon adobo
1 lime, juiced
In a large mixing bowl, combine the corn, cilantro, scallion, red pepper, cilantro, chipotle powder and salt. Mix in the egg and flour until everything is combined and no dry flour remains.
Heat the oil in a deep skillet set over medium heat until hot but not smoking. Spoon two tablespoons of batter into the oil; press gently with a spatula to flatten slightly. Cook 1 minute on each side, or until golden brown and cooked through. Remove from the pan and drain on a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
To prepare the dip, mix the cream cheese, chipotle and adobo, and lime juice in a medium bowl. Season to taste with salt.
Serve the corn fritters with chipotle dip and lime wedges.